As the nights are cooling, nothing satisfies me more than hearty slow roasted lamb shanks with a delicious sauce served on a bed of mash potatoes!
Prep Time: 10 minutes Cook time: 4.5 hours Servings: 6 People
Ingredients
6 Lamb Shanks, salt & peppered
2 celery sticks, roughly chopped
2 carrots, roughly chopped
1 large onion, roughly chopped
1 whole bulb of garlic, cut horizontally in the middle
250ml red wine
250ml white wine (can sub for more red)
2 tablespoons tomato paste
800ml chicken stock
1 bunch thyme
1 bunch rosemary
3 bay leaves
5 anchovy fillets, roughly chopped
1 400g can crushed tomatoes
Method
Preheat oven to 160°c
In a heavy bottomed pot or dutch oven, heat 2 tablespoons of oil on high heat. Brown all the lamb shanks (3 at a time) on all sides until brown all over. Then transfer browned shanks into a large baking dish. Add your garlic into the same baking dish.
In the same pot that you browned your shanks, add in your onion, celery & carrot with a good pinch of salt. Sauté on medium high heat for 5 minutes.
Then add in your tomato paste and sauté for a further 1-2 minutes.
Next deglaze your pot with your wine and allow the wine to simmer off for a further 1-2 minutes.
Add in your remaining ingredients (chicken stock, crushed tomatoes, anchovies, thyme, rosemary & bay leaves)
Bring to the boil and then carefully pour over the lamb shanks.
Cover with foil and transfer to the oven for 2 hours. After 2 hours, turn shanks over, baste, cover back with foil and cook for a further 2 hours.
After 4 hours total, take your shanks out of the oven. scoop up some of the sauce (including carrots, celery & all the garlic) and place into a blender. Blend until smooth. Add extra roasting juices if its too thick to reach your desired sauce consistency. Adjust salt and pepper to taste.
Serve over mash potatoes and enjoy!
Sarah x
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